Save A hearty, all-in-one meal featuring juicy steak and creamy garlic mashed potatoes roasted together on a single sheet pan for maximum flavor and minimal cleanup.
I first made this for a weeknight dinner when I wanted restaurant comfort food without the hassle. The combination of steak juices infusing the potatoes was a welcome discovery, and it quickly became a favorite in my kitchen.
Ingredients
- Steak: 4 (6 oz) boneless sirloin steaks, 2 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 1 tsp smoked paprika, 1 tsp dried thyme
- Garlic Mashed Potatoes: 2 lbs Yukon gold potatoes peeled and cubed, 4 cloves garlic peeled, ¼ cup heavy cream, 2 tbsp unsalted butter, 1 tsp salt, ½ tsp black pepper
- Vegetables: 1 lb green beans trimmed, 1 tbsp olive oil, ½ tsp salt, ¼ tsp pepper
- Garnish (optional): 2 tbsp chopped fresh parsley
Instructions
- Prep and Preheat:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Boil Potatoes and Garlic:
- Place potatoes and garlic in a large saucepan. Cover with water and add a generous pinch of salt. Bring to a boil, then simmer for 12–15 minutes until fork-tender. Drain well.
- Mash Potatoes:
- Return potatoes and garlic to the pot. Add butter, cream, salt, and pepper. Mash until smooth and creamy. Set aside covered to keep warm.
- Prepare Steak:
- While potatoes cook, pat steaks dry. Rub both sides with olive oil, salt, pepper, paprika, and thyme. Let rest at room temperature.
- Toss Green Beans:
- Toss green beans with olive oil, salt, and pepper. Spread evenly on one side of the prepared sheet pan.
- Assemble on Sheet Pan:
- Mound mashed potatoes on the other side of the pan forming 4 separate piles. Lay steaks in the remaining space.
- Roast:
- Roast for 12–15 minutes, flipping steaks halfway through, until desired doneness (130°F/54°C for medium-rare).
- Broil:
- If needed broil for 2 minutes to brown the steaks.
- Rest and Serve:
- Remove from oven. Let steaks rest for 5 minutes. Sprinkle with parsley before serving.
Save This recipe brings everyone to the table quickly—my kids love scooping the mashed potatoes right from the pan and the family chatter starts before the plates are filled.
Required Tools
Large sheet pan, saucepan, potato masher, knife and cutting board, tongs
Allergen Information
Contains dairy: butter, cream. For dairy-free, substitute plant-based milk and butter. Always check packaging if cooking for someone with allergies.
Nutritional Information
Calories: 560, Total Fat: 28 g, Carbohydrates: 36 g, Protein: 39 g per serving
Save With minimal prep and big flavor this sheet pan dinner is a winning solution for busy nights or casual gatherings.
Recipe FAQ
- → How do I achieve medium-rare steak?
Cook the steak on the sheet pan for 12–15 minutes, flipping halfway through, until the internal temperature reaches 130°F (54°C). Resting the steak before serving helps retain the juices.
- → Can I substitute the green beans with other vegetables?
Yes, asparagus or broccoli work well and can be tossed with olive oil and seasoning before roasting alongside the steak and potatoes.
- → What type of potatoes are best for mashing?
Yukon gold potatoes provide a creamy texture and rich flavor, making them ideal for creamy mashed potatoes.
- → How can I make the mashed potatoes creamier?
Incorporate butter and heavy cream while mashing, and ensure the potatoes are well-drained to avoid excess wateriness.
- → Is it necessary to broil the steak at the end?
Broiling for 2 minutes is optional to achieve a nice brown crust if the steak doesn’t have your desired sear after roasting.